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Tea With A Twist

Relax this holiday season with a tea cocktail.


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Orange Spiced Cider

Courtesy of Numi Organic Tea

Numi Organic Tea co-owner Reem Rahim admits that mixing tea with alcohol isn’t exactly intuitive.


“It’s kind of like, ‘Let’s get healthy by getting smashed,’ ” she says with a laugh.

But, when enjoyed in moderation, these hot libations subtly accented by the all-natural ingredients in the Oakland-based company’s teas can be a wonderful way to take the chill off holiday evenings. So, Numi partnered with tea sommelier James Labe to put together cocktail recipes (hot and cold) that combine its teas with high-end spirits. The Orange Spiced Cider (pictured), for example, mixes Numi’s Orange Spice Tea, a white tea blend with complex citrus notes, with apple cider and Ron Abuelo Añejo rum.  

And perhaps best of all, these drinks are easy to make.

“For the orange cider, you don’t have to get all the cinnamon and nutmeg and spices and everything. It’s already in the tea bag,” Rahim says.


 

Orange Spiced Cider

Ingredients

1 Numi Orange Spice tea bag
8 ounces apple cider
2 ounces Ron Abuelo Añejo rum
 

Directions

Heat cider until very hot.
Steep 1 tea bag directly in cider for 5 minutes, covered.
Uncover, add rum, and stir.
Garnish with cinnamon stick.

More tea cocktail recipes created by James Labe below. 



DUTCH TEA

4 oz. Numi Chocolate Puerh Tea
2 oz. Van Gogh Dutch Chocolate Vodka
1 oz. Heavy Cream
Sugar

Steep 1 Numi Chocolate Pu-erh tea bag at normal strength with freshly boiled water for 3 minutes, then remove bag. Add Vodka and stir. Whip cream with a little sugar and float on top. Dust with Powdered Cocoa to garnish.

CANTALOUPE TEA DAIQUIRI

1 ½ oz. NUMI MINT PU ERH TEA
1 ½ oz. Van Gogh BLUE Vodka
3 oz. Frozen Cubed Cantaloupe
1 oz. Coconut Milk
Splash of Lemon Juice
(OR – for a non-alcoholic drink, replace the vodka with more tea.)

Steep tea at 4X normal strength for 2 minutes, then remove tea bag and chill liquid for later use.
Combine and blend ingredients in blender, adding a splash of lemon for each serving.
Serve on the rocks.
Garnish with Lemon Wedge.

GREEN ICED TEA

1 NUMI DECAF GINGER LEMON TEA BAG
3 oz. fresh Cucumber Juice
1 ½ oz. Tequila
Splash of Lemon Juice

Infuse one tea bag in Tequila for thirty minutes, then remove bag, squeezing out excess.
Combine and stir ingredients.
Serve on the rocks.
Garnish with Lime Wedge.

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